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Smoky Bacon, Sweetcorn and Potato Soup

The wonderful winter soup also features corn, pepper and leek, yum! 


  • Olive oil, for frying

  • 1 onion, peeled and diced

  • 4 rashers of smoked streaky bacon, chopped into small pieces

  • 2 bay leaves

  • 2 potatoes, peeled and diced into 1cm cubes

  • 1 leek, trimmed and finely chopped

  • 1 x 375g tin creamed corn

  • 1 x 200g tin sweetcorn, drained

  • 750ml chicken or vegetable stock

  • 500ml whole milk

  • Sea salt and freshly ground black pepper


  • 1.

    Place a large saucepan or hob-proof casserole dish over a medium heat. Add a dash of oil and fry the onion until softened. Add the bacon and continue to cook until lightly coloured. Stir in the bay leaves.

  • 2.

    Add the potatoes and leek and cook for 5–7 minutes, until the leek is soft.

  • 3.

    Stir in the creamed corn and sweetcorn, then pour in the stock and milk. Bring to a gentle simmer and cook for 15 minutes, or until the potatoes are completely soft and the flavour well developed. Taste and adjust the seasoning as necessary. Serve in warm bowls.

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Posted by Hot ChilliReport
Loved this soup. Simple but super delicious.